Name: No-Churn Vegan Chocolate Ice Cream
Prep time: 10 min
Total time: 370 min
Ingredients: 50 g cocoa or raw cacao powder; 90 ml water; 370 g vegan condensed milk; 450 ml vegan double cream (we used Elmlea); ¼ tsp salt; ½ tsp vanilla extract or paste; 100 g approx. chocolate of your choice (or vegan brownies etc), broken into chunks (we were indulgent and used a bar of Rhythm 108 Hazelnut Truffle bar)

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It takes just 10 minutes to make and it’s creamy and delicious! Treat yourself!

3.50 from 2 votes

Duration6 10

Prep Time10

Servings servings

Ingredients

50 g cocoa or raw cacao powder
90 ml water
370 g vegan condensed milk
450 ml vegan double cream we used Elmlea
¼ tsp salt
½ tsp vanilla extract or paste
100 g approx. chocolate of your choice (or vegan brownies etc), broken into chunks (we were indulgent and used a bar of Rhythm 108 Hazelnut Truffle bar)

Instructions

In a small saucepan, mix together the cocoa powder and water on a medium heat for a few minutes until the cocoa powder has dissolved.
In a large mixing bowl, use an electric whisk to thicken up the double cream. Then add the cocoa mix, the condensed milk, salt and vanilla and whisk again until combined and the cocoa powder has dissolved.
Add most of the chocolate chunks and then pour into a 2 litre container. Sprinkle over the remaining chocolate and then freeze for a minimum of 6 hours.

This recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here.